Good, but the texture is not that of a traditional pound cake, because of the sour cream, I believe. I used just 2 1/4 cup sugar, as we do not like things too sweet. Was moist & had good flavor. I used 7 tablespoons of Meyer lemon juice, rather than extract. Also, I baked it in a bundt pan. Remember to beat WELL after each egg addition, so it's nice and fluffy.

Reviewer:

i used this as a base for a grooms cake design.... this had the best flavor .. and was so moist.... it worked great!!!!!!!! will be using this one again!!! ** also a great way to serve this cake is sliced with strawberry jelly.....

Reviewer:

This is a spectacular cake! I had no problems with this one like other reviewers did. I didn't have lemon extract so I used a little more lemon juice. The icing rocks too! I baked this in a 12 inch tube pan at 325 degrees because large cakes like this one bake more evenly at a lower temp I think. I ended up baking it for 1 hour 20 mins in my oven. An overall very tasty, slightly lemony cake.